This is a very basic recipe for fried rice with scrambled eggs. You can add extra stuff to it if you like, such as chopped ham, cabbage, spinach or other veggies. Fry them along with the onion. I usually serve it for lunch, but it makes a hearty breakfast too. As written, this recipe makes 2-servings. You may increase it or decrease it as desired. Figure on 1-cup of leftover rice to 1-egg.
- 1 tablespoon vegetable oil
- 1 small onion, chopped, about 1/4-cup
- 2 cups leftover cooked rice
- 2 eggs or 1/3-cup egg whites or egg substitute
- Salt or Soy Sauce and Black Pepper to taste
First chop your onion. Place any leftovers in a flip-top sandwich bag and stash it in the fridge. Heat the oil in a 10-inch skillet over medium heat. Add the onion. Fry for 2 or 3 minutes, or until the onion is fragrant and beginning to yellow. Add the rice. Break up any clumps with a fork. Stir it about until it absorbs some of the fat and the grains separate. Crack the eggs directly into the pan and over the rice. Add a shot of soy sauce or a sprinkle of salt and a goodly dash of pepper. Scramble the rice and eggs together until the eggs are cooked through. Divide the mixture between two bowls and serve. My kids like to put bacon bits on top.
People have been preparing this dish for literally, thousands of years. It’s economical, a great way to use up leftover rice, and it simply tastes good.
Makes 2 servings. Assuming whole eggs.
Per Serving: 382 Calories; 12g Fat (29.7% calories from fat); 12g Protein; 54g Carbohydrate; 1g Dietary Fiber; 212mg Cholesterol; 208mg Sodium.
Calories By Percentage: 30% Fat; 58% Carbohydrate; 12% Protein.
Exchanges: 3-1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 Fat.